Non-communicable diseases (NCDs) and micronutrient deficiencies are substantial public health challenges in developing regions. Traditional cereal-based gruels often provide insufficient essential nutrients and have limited capacity to sequester free radicals in the body. This st...
Open access
Research Article10.9734/afsj/2026/v25i7893
The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a con...
Open access
Research Article10.9734/afsj/2024/v23i10744
Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% r...
Open access
Research Article10.9734/afsj/2023/v22i9655
Background: Breakfast plays an important role in maintaining metabolic balance and providing essential nutrients for daily activities. However, cereal-based breakfast foods, particularly those derived from maize, are often nutritionally limited because of their relatively low pro...
Open access
Research Article10.9734/afsj/2026/v25i8896
The global rise in non-communicable diseases (NCDs) and micronutrient deficiencies, particularly in developing regions, underscores the need for affordable, nutrient-rich gruels. This study assessed the quality attributes of gruels produced from composite flour blends of orange-f...
Open access
Research Article10.9734/ajfrn/2026/v5i3408
Consumption of wheat‐based products is on the increase as population and urbanisation increase, and large-scale production of wheat in Nigeria and other countries in the tropics has not been possible due to poor climate. This study aimed to find out the effect of supplementation...
Open access
Research Article10.9734/ajfrn/2025/v4i4333